Sure, nothing says ‘I love you’ like flowers and a handmade card. But nothing - and I mean nothing - says ‘I love you’ and ‘I won’t do it again’ and ‘Yes, I will clean up my toys and eat my vegetables and let you sleep’ like brunch.
And not just any brunch, but one that manages to elevate moms to the superheros they are. That means Bacon Jam Bloody Marys. And a new Prosecco bar. And hot gooey pastries straight from the oven alongside smoked salmon blanketing poached eggs slathered in Bearnaise.
If you want to make Mom feel that good, read on. And remember, reservations are always encouraged.
In 2014, Bar Sajor was dubbed a semifinalist in the James Beard Foundation’s list of Best New Restaurants. On May 2, new chef de cuisine Preston Miller is adding brunch to the restaurant’s repertoire, just in time for Mother’s Day. A preview menu on its website tells us Mom will be very pleased, especially if she likes Puget Sound spot prawns with Sorel butter and red ball radishes; Casuela baked eggs with morel mushrooms and stinging nettle cultured cream; or a rhubarb turnover with lilac sugar. Or, opt for the prix-fixe ($35 in conjunction with Sosh) which begins with a selection of pastries cooked in the wood-fired oven followed by specialty veggie and egg courses followed by coffee or tea.
Inside downtown’s Hotel Monaco, chef Jason McClure is working on some Southern-inspired specials for Mother’s Day, including Eggs in Hell (over-easy eggs with red beans, house-smoked andouille sausage, creole sauce and creme fraiche), Applewood Smoked Brisket Hash, and three kinds of eggs Benedict. Sazerac is also rolling out the special treatment with a full dessert menu, bloody mary bar, and yes, prosecco bar.
Inside Belltown's new Palladian Hotel, executive chef Walter Pisano will be rolling out the carpet for moms with an equally, mouth-watering menu, featuring Baked Duck Egg with ham, emmental cream and spring veggie hash, a crab cake benedict, and freshly-squeezed vegetable juices.
This upscale comfort food diner (with locations in Ballard and Capitol Hill) was recently named among the Top 100 best brunch restaurants in America by OpenTable diners (Portage Bay also made the cut). Favorites include The Chub (egg, bacon jam, American and brie cheeses, jalapeno aioli, greens and heirloom tomato on a brioche bun) Serious Toast (molasses custard soaked brioche, raspberry jam, local pit ham, and two eggs her way) and, of course, the legendary Bacon Jam Bloody Mary, made with bacon jam-infused vodka, house-made bloody mary mix and bacon salt rim, natch. Fun fact: Chef Nick Novella created Serious Toast for his wife on her first Mother’s Day, which was in 2014. The couple is expecting their second child in May. So...be on the lookout for a new item, mabye a Serious Waffle or Serious Pancake.
Updated May 1: The words "sister restaurant" were removed in reference to Shaker & Spear. We regret the error.